Pumpkin Pie With Fresh Ginger and Nutmeg

Ingredients

• 1 graham-cracker crust (see recipe)
• ¾ cup packed dark brown sugar
• 1 ½ tablespoons granulated sugar
• ¾ teaspoon ground cinnamon
• ½ teaspoon coarsely grated ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 cups solid-packed canned pumpkin
• 1 ⅓ cups 2 percent-fat milk
• 1 egg plus 3 egg whites
• 2 ½ teaspoons vanilla extract

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    264 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 44 grams carbohydrates; 2 grams dietary fiber; 30 grams sugars; 4 grams protein; 27 milligrams cholesterol; 222 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Preheat oven to 375 degrees.
2. In a food processor combine brown and granulated sugar, cinnamon, ginger, nutmeg and salt. Process for two minutes.
3. Add pumpkin, milk, egg, egg whites and vanilla. Pulse until mixed; then, process continuously for 30 seconds longer. Spoon into baked crust. Cover edge of crust with strips of aluminum foil to prevent burning. Bake on middle oven rack for 50 to 60 minutes, until filling is set in center when pie plate is jiggled. Transfer to wire rack, and let cool completely. Serve at room temperature or lightly chilled.

55 minutes